• 2 tablespoons canola oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 pounds carrots (10 to 12 medium), cut into 1/4-inch diagonal slices
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice

1. Position rack in lower third of oven; preheat to 450 degree F.
2. Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
3. Toss the carrots with cilantro and lime juice. Serve immediately.

Per serving: 161 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 23 g carbohydrates; 2 g protein; 7 g fiber; 455 mg sodium; 750 mg potassium

Nutrition Bonus: Vitamin A (762% daily value), Vitamin C (27% dv), Potassium (21% dv).

Exchanges: 2 vegetable, 2 fat

Contributed by: EatingWell.com

Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken.